Ingredients
Crust: I use my pie crust recipe and at least triple it for a dozen pasties. With the following exception - ground beef suet to replace the shortening. If you find this too difficult to handle, you can decrease the amount of suet and use shortening.
Filling: A good cut of beef, cut in bite sizes (sirloin roast, steak or lean stew beef.) Potatoes cut in bite size pieces (I do not always peel them,) onions, garlic, and seasonings.
Preparation
I roll out the crust on a floured board. Make the crust about the same size as a turnover, put the meat and potato mixture in the middle and fold the crust over and seal. This is the hardest and messiest part. Place each patie in a greased/veg, sprayed pan (probably a 9x13 cake pan wrks best as the suet is very juicy.) Bake at 375° for approximately 1 hour, maybe 45 minutes. I stick potatoes and meat with a fork to check for tenderness.
